Info

Biscuits

Source: Modified from Ref. 12.

Source: Modified from Ref. 12.

fine fraction can be used to increase the protein content of bread flour milled from low- or medium-protein wheat, gluten-enriched bread, and starch-reduced products. The chlorinated-medium fraction is recommended for sponge cakes and premixed flours, while the coarse fraction is said to be good for biscuit manufacturing because it has a uniform particle size and granular structure (1). General wheat flour particle size criteria for different uses (12) are listed in Table 2. The nomination of dry corn milling products based mainly on particle size range (13) are listed in Table 3.

Starch damage in wheat flour is also said to be correlated with flour particle size. The starch damage level in flour is one of the concerns in flour milling because it influences the flour's water-absorbing ability. Damaged starch in gran-

Table 3 Dry Corn Milling Product Nomination with Respect to Particle Size Ranges

Particle size range

U.S. Standard sieve number Sieve diameter (|lm)

Table 3 Dry Corn Milling Product Nomination with Respect to Particle Size Ranges

Particle size range

U.S. Standard sieve number Sieve diameter (|lm)

Product

Pass through

Retained on

Less than

More than

Yield (%)

Hominy grits

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